Food

By Carolina GelenCarolina Gelen is a recipe developer and James Beard Award-winning cookbook author. A Transylvania native, she draws heavily from her upbringing, creating resourceful recipes that focus on flavor and comfort.Published...

By Eric KimEric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the...

By Samantha CassettySamantha Cassetty is a registered dietitian nutritionist.Published Nov. 13, 2025Updated Nov. 13, 2025Thanksgiving comes only once a year. So even if you typically aim to eat a well-balanced diet, helping...

new video loaded: Za’atar and Labneh SpaghettitranscriptBacktranscriptZa’atar and Labneh SpaghettiIn this spaghetti with za’atar, creamy labneh produces a pasta dish with the texture of an Alfredo, but with a bright tang that...

new video loaded: Restaurant Review: SpagotranscriptBacktranscriptRestaurant Review: SpagoThe groundbreaking Beverly Hills power restaurant, Spago, still draws crowds. But the food isn’t what it once was, according to Tejal Rao, a chief restaurant...

new video loaded: Honey-Habanero Pork Chops With CarrotstranscriptBacktranscriptHoney-Habanero Pork Chops With CarrotsIn this sweet-and-spicy skillet dinner, lean boneless pork chops and carrots are glossed in a simple yet impactful trio of honey,...

new video loaded: Three Places to Get Thai Food That’s Anything but TiredtranscriptBacktranscriptThree Places to Get Thai Food That’s Anything but TiredThai restaurants are becoming sleeker and spendier. Their chefs are spotlighting...

On Wednesday, The Times announced that Tejal Rao and Ligaya Mishan are the new chief restaurant critics, filling — and expanding — the role Pete Wells left in 2024. This appointment is...

Looking AheadLa BocaThe Francis Mallmann restaurant in the new Faena hotel, both opening this summer, will be named for the neighborhood in Buenos Aires where he has a home. He has described...

More food for thought:Pesce all’acqua pazza (fish in crazy water): Ali Slagle adapts Marcella Hazan’s traditional Neapolitan recipe for fish fillets lightly poached in a tomato broth spiked with chile flakes, fennel...